Whole30 Teriyaki Wings
Get ready to savor irresistible Whole30 Teriyaki Wings—an elevated take on classic chicken wings that's entirely gluten-free, sugar-free, and paleo-friendly! These crispy, oven-baked wings are tossed in a luscious homemade teriyaki sauce made with coconut aminos, pineapple juice, garlic, ginger, and naturally sweetened with date paste. Perfect for meal prep, game day, or appetizer spreads, these wings strike the perfect balance of sweet, savory, and tangy flavors. A quick broil after coating ensures a rich caramelized finish, while garnishes like sliced green onions and sesame seeds add a fresh and vibrant touch. With simple, wholesome ingredients and bursting with bold flavors, this dish is a must-try for anyone following Whole30 or looking for a healthy spin on a classic favorite.
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Recipe Information
Ingredients
- 2 pounds chicken wings
- 2 tablespoons arrowroot powder
- 0.5 cup coconut aminos
- 0.25 cup pineapple juice (no added sugar)
- 2 tablespoons rice vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons date paste
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
Pat the chicken wings dry with paper towels. This step is essential for crispy wings.
In a large mixing bowl, toss the wings with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the arrowroot powder. Make sure each wing is evenly coated.
Arrange the wings in a single layer on the prepared baking sheet. Bake for 20 minutes, then flip them over and bake for another 20 minutes, or until golden brown and crispy.
While the wings are baking, make the Whole30-compliant teriyaki sauce. In a small saucepan, combine the coconut aminos, pineapple juice, rice vinegar, minced garlic, grated ginger, date paste, and sesame oil. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a simmer. Allow it to cook for 8-10 minutes until slightly thickened. Stir occasionally and taste to adjust seasoning if necessary.
Once the wings are done baking, transfer them to a large mixing bowl. Pour the teriyaki sauce over the wings and toss to coat evenly.
Return the coated wings to the baking sheet and broil on high for 2-3 minutes, watching carefully to avoid burning. This will caramelize the sauce slightly.
Remove the wings from the oven and let them rest for a minute. Garnish with sliced green onions and sesame seeds if desired.
Serve immediately and enjoy your Whole30 Teriyaki Wings!
Nutrition Facts
Calories |
3069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 57.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 8297 mg | 361% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 49.0 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 287 mg | 22% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1965 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
